Source: Always Nourished | Serves: 4 | Time: 35 min
Changes: used fewer chickpeas; used water instead of broth; replaced sugar with agave nectar
1 tbsp olive oil
1 cup onion, chopped
3–4 large cloves of garlic, minced
1 1/2 tbsp curry powder
1 tsp ground cumin
1/2 tsp salt
1/4 tsp cayenne
1/2 cup water
1 15oz can plain, no salt added tomato sauce
1 15oz can no salt added #chickpeas
1/4 cup fresh cilantro, roughly chopped
1 tbsp lime juice
1/4 cup smooth, natural almond butter
1/2 cup coconut milk
1 tsp agave nectar
Salt and extra lime juice to taste
Rice, to serve (I did cauliflower rice)
Heat oil in a dutch oven or heavy-bottomed pot over medium heat. Add onion and cook until translucent, being sure not to brown, 4-5 minutes.
Add garlic and all of the spices to the onions and cook, stirring frequently, until very fragrant, about 1 minute.
Deglaze the pot with the water, being sure to scrape all of the browned bits off the bottom, then add the tomato sauce, chickpeas, cilantro and lime juice, stirring until well incorporated.
Bring tomato mixture to a simmer and cook 20-25 minutes until chickpeas and plump and tender.
Remove from heat and stir in almond butter, coconut milk and agave and continue stirring until smooth and streaks remain. Season with additional salt and lime juice to taste.
Serve over rice and top lots of fresh cilantro.